India by way of Great Britain: Chicken Tikka Masala
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Great Britain’s love affair with Indian cuisine goes as far back as around 1747, when a recipe for curry was published in the book “The Art of Cookery Made Plain and Easy.” Those who served in the British Raj also brought with them spices and recipes from their time in India. Chicken Tikka Masala is said to have been invented in a British kitchen—the chef mixing tomato soup, spices typical of Indian cooking, with some cooked chicken pieces. Those who ate the dish loved it, and the rest is history.


4 chicken thighs and 2 drumsticks, cut to bite-size pieces
1-2 cups unflavored, full-fat yogurt
1 tablespoon red chili powder
1 tablespoon salt
1 tablespoon paprika
1/2 tablespoon turmeric
1 tablespoon garam masala
1 small onion, diced
2 garlic cloves, minced
1 teaspoon minced ginger
1 small can tomato puree
2 tablespoons heavy cream

  1. Combine the yogurt, chili, salt, paprika, turmeric, and garam masala in a bowl and marinade the chicken for at least 30 minutes.
  2. In a skillet over medium heat, saute the onions, ginger, and garlic with two tablespoons of peanut- or canola oil until fragrant.
  3. Add the chicken and cook.
  4. Once the chicken is about 3/4 of the way done, add the marinade and the tomato puree.
  5. Set the heat to low, and simmer for about 15 minutes, stirring occasionally, until cooked through.
  6. Before serving, add the cream.

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